BROWNNOSE
BOOTLICKER
These bars are simple to throw together, moist and tender. Add some raisins, dried or chopped cranberries, if you like.
Ingredients
2 large free-range organic eggs
1/3 cup extra light olive oil or vegetable oil
1 cup light brown sugar, packed
1 cup pumpkin puree [canned is fine]
2 teaspoons vanilla extract
1 3/4 cups Pamela's Ultimate Baking Mix - or a dairy-free gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added
1 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice [or a blend of nutmeg, cloves, allspice, ginger]
1/3 cup finely chopped walnuts or pecans
Brown Sugar & Spice Frosting
4 tablespoons butter or buttery non-dairy spread such as Smart Balance
1/4 cup packed light brown sugar
2 tablespoons apple cider or orange juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
2 cups powdered sugar, as needed
Instructions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan [or line the pan with greased parchment or foil]. Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine. Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean. Cool on a wire rack. Frost when cool.
Spoon the butter, brown sugar and cider into a small saucepan; and heat through on medium heat, stirring constantly. When the mixture is smooth and hot, and begins to bubble, remove the pan from heat and allow it to cool a bit. Pour the brown sugar mixture into a mixing bowl. Add the vanilla and spices, and beat. Begin adding the powdered sugar, a little at a time and beat until smooth; add more sugar as needed to thicken the frosting. Frost the bars.
Total Servings: 18
Ingredients
2 large free-range organic eggs
1/3 cup extra light olive oil or vegetable oil
1 cup light brown sugar, packed
1 cup pumpkin puree [canned is fine]
2 teaspoons vanilla extract
1 3/4 cups Pamela's Ultimate Baking Mix - or a dairy-free gluten-free flour mix with 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, and 3/4 teaspoon xanthan or guar gum added
1 teaspoon cinnamon
1/2 teaspoon Pumpkin Pie Spice [or a blend of nutmeg, cloves, allspice, ginger]
1/3 cup finely chopped walnuts or pecans
Brown Sugar & Spice Frosting
4 tablespoons butter or buttery non-dairy spread such as Smart Balance
1/4 cup packed light brown sugar
2 tablespoons apple cider or orange juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
2 cups powdered sugar, as needed
Instructions
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan [or line the pan with greased parchment or foil]. Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix and spices; and beat just until the batter is smooth. Add in the nuts and stir by hand to combine. Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean. Cool on a wire rack. Frost when cool.
Spoon the butter, brown sugar and cider into a small saucepan; and heat through on medium heat, stirring constantly. When the mixture is smooth and hot, and begins to bubble, remove the pan from heat and allow it to cool a bit. Pour the brown sugar mixture into a mixing bowl. Add the vanilla and spices, and beat. Begin adding the powdered sugar, a little at a time and beat until smooth; add more sugar as needed to thicken the frosting. Frost the bars.
Total Servings: 18